Dairy Free/ Egg Free/ Low GI/ No added sugar/ Snack/ Soya Free/ Wheat Free/ Yeast Free

Raw Oat Bar

And the cupboards were bare…yesterday in need of a tasty snack inspired by recent tasting of Nakd Ginger Bread, I rustled up my own raw oat bar. I think I have stumbled upon a great basic recipe from which you can make lots of tasty bars. A few simple ingredients and a whizz in a food processor and you are done.

Raw oat bar

Raw oat bar ingredients – makes two small bars:

  • Cup of oats
  • Tsp of almond butter or other nut butter
  • 1/2 tsp of cinnamon
  • 1 tsp ginger powder or raw ginger (finely chopped)
  • 2 tbsp of nuts ( I used hazelnuts)
  • 4 pieces of tinned pineapple and a tbsp of  juice
  • Agave nectar squeeze optional (1 tsp)

Place the oats, nuts, cinnamon, and ginger  into a food processor and blitz until broken up. Add your nut butter, agave nectar (optional) and pineapple pieces to the food processor and blitz again. Slowly add the pineapple juice to mixture and keep blending until the mixture starts to combine. It should be a dry dough like texture so that you can mould it into a bar shape.

Once the mixture is ready, remove from the food processor and mould into a bar shape – pop in the fridge for a few mins to chill. That’s it the raw oat bar is ready to rock and roll.

This raw oat bar recipe is very flexible, I wanted to make a bar with no dried fruit, but you could use soaked dates instead of the pineapple, milk instead of the juice, banana instead of pineapple and all sorts of seed/nut combination. Give it a try and let me know you raw oat bar version and what you think.

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  • Reply
    September 8, 2009 at 8:47 pm

    That looks yum – definitely next on my baking list!

  • Reply
    September 15, 2009 at 5:34 pm

    mmm, baking without the ‘baking’. I love a recipe where you can substitute ingredients to suit what you have in the cupboard. I have some peanut butter, dried prunes and orange juice – will give it a go later and let you know!

  • Reply
    November 1, 2009 at 8:53 pm

    Lovely! I used a mixture of cashew nuts with a couple of walnuts, cocoa powder and cinnamon instead of ginger and cinnamon, and tinned peaches instead of the pineapple.

  • Reply
    November 11, 2009 at 11:55 am

    Thanks for the recipe. I substituted strawberries for the pineapple and it was delicious. I will make pineapple ones next week.

  • Reply
    November 16, 2009 at 2:38 pm

    This is great recipe, I’ve tried a few variations like using coconut or sesame seeds and adding a few more whole oats at the end but I wasn’t too keen on the raw-ness of them so I tried baking them 15 mins on each side at 180C. Yum!!

  • Reply
    November 19, 2009 at 9:31 am

    Great idea!

  • Reply
    February 28, 2010 at 10:41 pm

    Despite over-estimating the amount of pineapple juice required (which led to a bit of a sticky bar!!), these still tasted great! So quick and easy as well.

  • Reply
    April 29, 2010 at 2:23 pm

    I’m on an anti candida diet and I can’t eat fruit at the moment, is there anything else I can substitute the pineapple and juice with? And has anyone tried Xylitol in recipes ?

  • Reply
    May 13, 2010 at 3:57 pm

    Hello Sarah

    Part of the reason I started Fussy Foodie was from having candida and the need to remove certain foods from my diet – one being fruit.

    You could actually just use water and a bit of lemon. Even carrot juice if you are feeling adventurous.

    I recently tried Xylitol it’s an article I need to write up, for me it was a no no – big headaches but I would love to know if you have tried it and experiences you had.

    I tend to use Agave Nectar (as a treat) in recipes if I need a sweet kick and have always had no nasty side effects from it.

    Let us know how you get on

  • Reply
    September 19, 2010 at 4:17 pm

    Thanks for the recipe! Just made a version using fresh picked blackberries, cashews and dates to sweeten – lush! and very very purple!!

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